Author Topic: The wonder of stirplates. I wonder why my fermentations now SUCK!  (Read 1511 times)

Offline majorvices

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Re: The wonder of stirplates. I wonder why my fermentations now SUCK!
« Reply #15 on: May 10, 2011, 05:06:31 AM »
I agree, a huge vortex is not needed. The main problem being it becomes much easier to throw the stir bar.
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Offline Tim McManus

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Re: The wonder of stirplates. I wonder why my fermentations now SUCK!
« Reply #16 on: May 10, 2011, 05:45:32 AM »
I think you overpitched.

I use 1600mL on a 12-gallon batch, so using 2L on a 6-gallon seems to be a bit much.

I had a Belgian Golden Strong Ale that we made a few months ago.  Made a starter and everything seemed okay.  Pitched the starter and fermentation was sluggish.  I had to repitch another starter to get it to ferment out.  When it was done even gelatin couldn't get all of the yeast out of suspension.  I haven't figured out what could have caused the problem, but more than likely it was low initial fermentation temperature for the yeast I was using (thanks, 20/20 hindsight).

I suggest making your starter at the temperature you're going to pitch it and make a smaller starter, something along the lines of 600mL - 1L tops.  I usually pitch 18 hours after I make the starter without cold crashing or decanting.
Tim McManus
Haskell, NJ

Offline denny

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Re: The wonder of stirplates. I wonder why my fermentations now SUCK!
« Reply #17 on: May 10, 2011, 08:05:59 AM »
I suggest making your starter at the temperature you're going to pitch it and make a smaller starter, something along the lines of 600mL - 1L tops.  I usually pitch 18 hours after I make the starter without cold crashing or decanting.

All of which is exactly the opposite of what I do and I have no issues.  I make all starters at room temp without regard to the temp of the beer.  I make 2-3 qt. starters.  I let them go for 3 days, crash and decant.  All of which is to say that there's more than one way to make great beer.
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Offline zorch

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Re: The wonder of stirplates. I wonder why my fermentations now SUCK!
« Reply #18 on: May 10, 2011, 08:40:56 AM »

zorch,
I used to  shake and pitch at high kruesen, 8-12hrs.
So 24hrs is too short for good build up on a stirplate?  What do you do? Pitch a whole 2L starter at onceafter 24 hrs or wait 4-7days to fully ferment out. 



In most cases, and always if the starter is > 1.25 liters or so, then I'll let it go for about 4 days, then stick it in the fridge for 2-3 days, decant the starter wort and pitch the yeast.   

I will sometimes pitch the whole starter if it's around 1L.  In that case, I usually try to shoot for 12-18 hours.   

Offline Tim McManus

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Re: The wonder of stirplates. I wonder why my fermentations now SUCK!
« Reply #19 on: May 10, 2011, 08:52:57 AM »
I suggest making your starter at the temperature you're going to pitch it and make a smaller starter, something along the lines of 600mL - 1L tops.  I usually pitch 18 hours after I make the starter without cold crashing or decanting.

All of which is exactly the opposite of what I do and I have no issues.  I make all starters at room temp without regard to the temp of the beer.  I make 2-3 qt. starters.  I let them go for 3 days, crash and decant.  All of which is to say that there's more than one way to make great beer.

Prior to using a stir plate we used to make 1.5 - 2 gallons of starter for each 12-gallon batch.  We bought a 3-gallon carboy just to do starters in.  But since using a stir plate is more efficient and produces better results, we were able to trim down our starter to 1.4L per 12-gallon batch.

And I agree there's more than one way to make great beer!  I wonder if I have enough time in my life to try them all...
Tim McManus
Haskell, NJ

Offline andyi

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Re: The wonder of stirplates. I wonder why my fermentations now SUCK!
« Reply #20 on: May 11, 2011, 05:45:10 PM »
Great info everyone.  

I will increase time on the stirplate and see if that solves it.